Almond Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries come together in a frozen treat that tastes like the best parts of a fruit pie — no baking required. A touch of fresh ginger adds a subtle warmth that makes each bite feel a little more interesting, while lemon juice brightens the whole thing and keeps the flavors from going flat. The entire base is cooked down on the stovetop until silky smooth, so you get a clean, vibrant purée that freezes into something genuinely beautiful. Store-bought frozen bars can be a minefield of hidden additives and shared production lines, but this recipe uses nothing but whole fruit, honey, and a few fresh aromatics — so you know exactly what's going in the mold. Blending and optionally straining the mixture gives these popsicles a polished, almost sorbet-like texture that feels far fancier than the effort involved. They're the kind of thing you'll want to keep stocked in the freezer all season long.
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Learn more →Ingredients
8 servings
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, cut into ½-inch pieces
- 3 tbsp honey
- ¼ cup water
- ½ tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
Instructions
- 1
Combine the strawberries, rhubarb, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is completely soft and the strawberries have broken down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the lemon juice. Let the mixture cool for 10 minutes.
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